Wednesday, October 5, 2011

Spinach and Mushroom Frittata

This is healthy but actually tastes good - who knew that existed?!  This version of the recipe will make a large 9 x 13 casserole dish, so adjust for smaller portions.

18 eggs, slightly whipped
4 oz sliced mushrooms
1 1/2 cups fresh spinach
4 oz feta cheese
4 oz goat cheese
1 1/3 cup heavy cream
1 tbsp fresh basil, chopped
1 garlic clove, minced
1/4 tsp oregano
1/2 tsp salt
1/2 tsp black pepper
In a large bowl, whisk eggs and cream lightly together with cheeses, basil, spinach, garlic, oregano, and salt and pepper. 

Next, spray a 9 x 13 inch pan with cooking spray, then pour egg mixture in.  Add mushrooms by dropping in, placing evenly throughout mixture.

Bake for about 30 minutes, or until browned and completely set.  Let cool for about 15-20 minutes before serving.  Enjoy!

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